Chocolate Ice-Cream

One quart of cream.

Four ounces of chocolate.

One large table-spoonful of vanilla.

Two-thirds of a pint of sugar.

Place half the cream, the chocolate and the sugar on the fire in a double boiler; stir and beat the mixture until smooth, and strain it while hot through a fine muslin cloth wrung from hot water. Add the rest of the cream, and when the whole is cold, add the vanilla, and freeze. The above quantity will serve six persons.

Peach Ice-Cream

To make two quarts of cream, when frozen, allow

One quart of cream. One pint of peaches.

One and a-half cupful of sugar.

One-quarter of a tea-spoonful of almond extract.

Pare the peaches, which should be very ripe and mellow, and cut them into very small pieces to accurately measure them, allowing a generous pint. Mash and strain the peaches through a sieve, beat the sugar into the strained pulp, and let the latter stand half an hour; then add the cream, beating it in gradually, flavor with the extract, and freeze.

Ice-Cream With Arrowroot

For two quarts of cream, allow

One quart of cream.

One pint of milk.

One-half pint of sugar.

One table-spoonful of arrowroot.

One-half table-spoonful of vanilla.

Mix the arrowroot with half a cupful of the milk, set the rest of the milk in a double boiler over the fire, and when it boils, beat in the arrowroot, and cook ten minutes, stirring often. Remove from the fire, add the sugar, and set the mixture away to cool. When cold, add the cream and flavoring, and freeze.

Ice-Cream With Gelatine

To make two quarts of cream, allow as follows :

One quart of cream. One pint of milk. * One-half pint of sugar.

One-quarter package of gelatine. Flavoring.

Soak the gelatine for two hours in half a cupful of the milk. Heat another cupful of milk, and stir the soaked gelatine and the sugar into it. Stir for a moment, add the rest of the milk, strain, and cool. Whip the cream to a froth with a churn or an egg beater, stir it into the cooled preparation, and freeze.

Frozen Rice Pudding, With Orange Glace

One-half cupful of rice.

One quart of cream.

Six eggs (yolks).

One pint of water.

One pint of milk.

One and one-half cupful of sugar.

One table-spoonful of vanilla.

Wash the rice well, put it on the fire in a double boiler with the pint of water, and boil half an hour. Drain the rice well, cover it with all but one-half a cupful of the milk, and boil half an hour longer. During this boiling whip the cream, and when this has been well drained, add that portion which will not froth and has drained from the whipping, to the rice and milk. Set the whipped cream in a cold place until needed. Press the rice through a wire sieve, and return it to the double boiler with the milk in which it was boiled. Beat the yolks light, add to them the half cupful of the milk reserved, and when both are well mixed, stir them into the boiling rice and milk. Stir well, and cook until the preparation begins to thicken; then remove it from the fire, add the vanilla, and turn it out to cool. When cold, place the pudding in the freezer and freeze it nicely. When frozen, stir in the whipped cream, remove the dasher, scrape down the rice adhering to it, and let the pudding remain in the freezer for two hours.